Post by: nukeofficer on May 02, 2020, 05:31:50 PM
Its a 12 pounder so any tips on making a brisket would be greatly appreciated.
Thank you to everyone in advance.
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Post by: Ka Honu on May 02, 2020, 07:25:55 PM
Post by: GusRobin on May 02, 2020, 08:12:07 PM
Post by: stalag on May 03, 2020, 12:39:00 PM
Post by: nukeofficer on May 03, 2020, 01:41:56 PM
Wish me luck.(https://uploads.tapatalk-cdn.com/20200503/4cf59d1fe9c3d9a32cb9f2150006b6b6.jpg)
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Post by: nukeofficer on May 03, 2020, 07:31:09 PM
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Post by: bamabob on May 04, 2020, 09:05:43 AM
what temp did you go with? color looks great, what kind of wood?
Post by: hd002 on May 04, 2020, 09:39:37 AM
Post by: nukeofficer on May 04, 2020, 10:38:25 PM
Good jobThank you. Had great flavor but, only part of it was super tender.Looks tastey, how was it
When I probed it, in several places, I got an IT of 208 to 210.
Not too sure where I went wrong.
I did the Texas crutch method.
Will try again soon.
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Post by: nukeofficer on May 04, 2020, 10:42:33 PM
Not too shabby indeed, looks great.Thank you. Was my first one on the pellet grill. It turned out flavorful but only part of it was tender.
what temp did you go with? color looks great, what kind of wood?
I went with a competition blend.
Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.
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Post by: hd002 on May 05, 2020, 08:59:08 AM
Post by: Pappymn on May 05, 2020, 03:24:24 PM
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Post by: bamabob on May 06, 2020, 11:32:38 AM
Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.
I've found that the point will read a higher temp and probe easy way before the flat. At 250 for a total of four hours the flat probably wasn't finished. Next time probe straight in from the side of the flat and check temp and make sure the probe slides in with almost no force required. someone on here described it as probing a jar of peanut butter, probably more accurate a description than probing butter.
Post by: nukeofficer on May 07, 2020, 08:30:29 AM
Which part wasn't tender? The flat or the point?The flat
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Post by: nukeofficer on May 07, 2020, 08:31:01 AM
Oh ok. I will try that next time.
Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.
I've found that the point will read a higher temp and probe easy way before the flat. At 250 for a total of four hours the flat probably wasn't finished. Next time probe straight in from the side of the flat and check temp and make sure the probe slides in with almost no force required. someone on here described it as probing a jar of peanut butter, probably more accurate a description than probing butter.
Thank you for the advice.
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Post by: nukeofficer on May 07, 2020, 08:32:13 AM
Last time I did a 10 pounder or so , I smoked cooked for about 7 hrs , at 160-165 internal I wrapped for another 4-5hrs. Your times seem a little quick for 250 degrees and 12 pounds.Yeah, that's what I was thinking too.
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